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Grilled mackerel on toast with sardine ketchup

You'll be in everyone's good books once you've served up this tasty mackerel dish from Nathan Outlaw
Mackerel

This contemporary Cornish dish from Outlaw’s at St Enodoc makes a fantastic brunch, lunch or even a light supper

www.outlaws.co.uk

Serves    4
  • Fresh mackerel 4 fillets (filleted and pin-boned)
  • Bread for toasting 4 slices (sourdough works well)
  • Salt for seasoning
  • Light rapeseed oil for cooking
  • Lime 1 (4 wedges)

For the ketchup:

  • Red onions 2
  • Garlic 2 cloves
  • Tinned sardines in tomato sauce 240g
  • Red wine vinegar 200ml
  • Tinned tomatoes 1kg
  • Caster sugar 75g
  • Rosemary sprig 1, chopped
  • Bay leaves 2
  1. To make the sardine ketchup, sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
  2. Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, rosemary and bay leaves.
  3. Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
  4. Remove the bay leaves and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.
  5. Pre heat a grill to high. Place the mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
  6. Cook under the grill, skin side up, for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
  7. While the mackerel is cooking, toast the bread under the grill (preferably on the same tray as the mackerel to soak up any of the oils released).
  8. Once cooked, serve the mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.

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You will need

  • Fresh mackerel 4 fillets (filleted and pin-boned)
  • Bread for toasting 4 slices (sourdough works well)
  • Salt for seasoning
  • Light rapeseed oil for cooking
  • Lime 1 (4 wedges)

For the ketchup:

  • Red onions 2
  • Garlic 2 cloves
  • Tinned sardines in tomato sauce 240g
  • Red wine vinegar 200ml
  • Tinned tomatoes 1kg
  • Caster sugar 75g
  • Rosemary sprig 1, chopped
  • Bay leaves 2

Method

  1. To make the sardine ketchup, sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
  2. Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, rosemary and bay leaves.
  3. Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
  4. Remove the bay leaves and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.
  5. Pre heat a grill to high. Place the mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
  6. Cook under the grill, skin side up, for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
  7. While the mackerel is cooking, toast the bread under the grill (preferably on the same tray as the mackerel to soak up any of the oils released).
  8. Once cooked, serve the mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.
Churchill Recreate
South West 660
SW660
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  • Fresh mackerel 4 fillets (filleted and pin-boned)
  • Bread for toasting 4 slices (sourdough works well)
  • Salt for seasoning
  • Light rapeseed oil for cooking
  • Lime 1 (4 wedges)

For the ketchup:

  • Red onions 2
  • Garlic 2 cloves
  • Tinned sardines in tomato sauce 240g
  • Red wine vinegar 200ml
  • Tinned tomatoes 1kg
  • Caster sugar 75g
  • Rosemary sprig 1, chopped
  • Bay leaves 2
  1. To make the sardine ketchup, sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
  2. Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, rosemary and bay leaves.
  3. Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
  4. Remove the bay leaves and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.
  5. Pre heat a grill to high. Place the mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
  6. Cook under the grill, skin side up, for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
  7. While the mackerel is cooking, toast the bread under the grill (preferably on the same tray as the mackerel to soak up any of the oils released).
  8. Once cooked, serve the mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.

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